Suffragette1   10 #25 Posted November 10, 2008 pork dripping + jelly on new breadcakes mmmmmmmmmmmmmmm  :gag::gag::gag::gag: Share this post Link to post Share on other sites Share this content via...
BasilRathbon   10 #26 Posted November 10, 2008 whats the best way to crackle a joint of pork?  Cook the pork as normal, then garnish with a packet of Mr Porky's Porky Pork Itchings. For extra amusement, hide a small rock inside 1 in every 6 scratchings and play crackling roulette with your guests! Share this post Link to post Share on other sites Share this content via...
boyfriday   21 #27 Posted November 10, 2008 The thought of pork chops, medallions, escalopes and chops makes me wann heave.:gag:  ....it's all that chuffin soya sauce ya lob on it! :hihi: Share this post Link to post Share on other sites Share this content via...
boyfriday   21 #28 Posted November 10, 2008 say your bit mate,its a well known fact the top chefs are blokes..  I can't possibly comment depoix, the pork hating, egg sucking, soya sauce luvin feminist one knows where I live! Share this post Link to post Share on other sites Share this content via...
Suffragette1 Â Â 10 #29 Posted November 10, 2008 I can't possibly comment depoix, the pork hating, egg sucking, soya sauce luvin feminist one knows where I live! Â Indeed, so you'd better watch out cos Suffy's about.:hihi: Share this post Link to post Share on other sites Share this content via...
discodown   11 #30 Posted November 10, 2008 Score it finely with a Stanley knife, then pour a kettle of boiled water over it.  Dry it well, then rub loads of salt in. Roast for 45 mins really high (230c), then reduce to 190c until cooked.  Never bloody mind soya sauce, if you cook it wet it won't scorch, sorry Suff I agree, a marvellous tip Share this post Link to post Share on other sites Share this content via...
Suffragette1   10 #31 Posted November 10, 2008 I agree, a marvellous tip  My light sprinkling of soya sauce back in the days when I ate pork, always worked. Share this post Link to post Share on other sites Share this content via...
discodown   11 #32 Posted November 10, 2008 My light sprinkling of soya sauce back in the days when I ate pork, always worked.I'm sure it works fine. I personally wouldn't do it but horses for courses Share this post Link to post Share on other sites Share this content via...
slickwitch   10 #33 Posted November 10, 2008 I'm sure it works fine. I personally wouldn't do it but horses for courses  He called you a horse!!!! Roast him Suffy. Share this post Link to post Share on other sites Share this content via...
Suffragette1 Â Â 10 #34 Posted November 10, 2008 He called you a horse!!!! Roast him Suffy. Â I will give him a fine dressing down next time I see him, how very dare he insult my culinary expertise and call me a horse.:rant: Share this post Link to post Share on other sites Share this content via...
pk014b7161 Â Â 11 #35 Posted November 10, 2008 My light sprinkling of soya sauce back in the days when I ate pork, always worked. and did you throw all that lovely dripping away? Share this post Link to post Share on other sites Share this content via...
Suffragette1 Â Â 10 #36 Posted November 10, 2008 and did you throw all that lovely dripping away? Â :gag: Â No wonder pork is relatively cheap cos it's vile. Share this post Link to post Share on other sites Share this content via...